Jamaican seafood curry

    1 hour

    A mellow Caribbean-style curry of prawns, swordfish, yellow peppers and spring onions in a sweet tomato coconut sauce.

    135 people made this

    Serves: 4 

    • 2 teaspoons of olive oil
    • 6 spring onions, finely chopped
    • 1 yellow pepper, sliced
    • 1 tablespoon finely chopped fresh ginger
    • 1 1/2 teaspoons curry powder
    • 1/2 teaspoons of chilli powder or dried chilli pepper flakes
    • 1/2 teaspoon allspice powder
    • 2 tablespoons soy sauce
    • 1 1/2 tablespoons brown sugar
    • Pinch of salt
    • 1 (400ml) tin coconut milk
    • 3 plum tomatoes, seeded and chopped
    • 300g swordfish or cod fillets, sliced into chunks
    • 250g peeled prawns
    • 2 tablespoons freshly chopped coriander
    • 1 tablespoon fresh lime juice

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Heat oil in a large frying pan over medium heat. Add spring onions, yellow pepper and chopped ginger; stir until soft, about 5 minutes.
    2. Stir in curry powder, chilli powder or dried chilli pepper flakes and allspice. Add soy sauce, brown sugar, salt, coconut milk and fresh tomatoes. Stir and simmer over low heat, uncovered, for about 15 minutes.
    3. Add fish fillets and prawns; continue to simmer until fish has cooked, about 5 to 8 minutes. Stir in lime juice and sprinkle with freshly chopped coriander.

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    Reviews in English (14)


    Just made this and it was delicious, really flavoursome but simple to make. I used Cod instead of Swordfish as that's what I had but it definitely needs a more robust fish.  -  10 May 2013


    I prepared this for my family and it is very simple and quite Tasty with Outburst of flavors. everyone came back for more. very delicious.i followed the recipe strictly except that i used carp fish. its a great delight with Jasmine rice.(y)  -  18 Oct 2013


    I made this for my family and so had to double the ingrediants. I also changed a couple of ingrediants - instead of fresh plum tomatoes I used a tin of chopped plum tomatoes and added the juice of 3 limes. Because we don't like curries too spicy I used mild Chilli powder and mild Madras Curry powder. RESULT: Fantastic, sweet and creamy with a little kick. I took what was left over to a colleague who loved it as well and wanted the recipe. Perfect with Rice and Beans  -  03 Sep 2013